Spanakopita

Name: Spanakopita
Cook time: 120 min
Total time: 120 min
Yield: 8 servings
Cuisine: Greek
Ingredients: 1 kg Fresh Spinach, washed, stems removed and roughly chopped; 1 Onion, finely chopped; 6 Scallions, thinly sliced; 2 tbsp Olive Oil, for sautéing; 300g Feta Cheese, crumbled; 3 Eggs, lightly beaten; 1/2 cups Fresh Dill, finely chopped; 1/4 cups Fresh Parsley, finely chopped; 1/2 tsp Fine Salt, adjust to taste; feta is salty; 1 tsp Ground Black Pepper; 13 sheets of Phyllo Sheets, thawed if frozen; 100ml Extra Virgin Olive Oil, for brushing the phyllo; 1 tsp Olive Oil, for greasing the pan

Spanakopita is a golden, flaky Greek pie filled with tender spinach, tangy feta, and bright herbs wrapped in crisp phyllo. It’s savory, comforting, and perfect for a weeknight dinner or a festive appetizer.

Spanakopita is a golden, flaky Greek pie filled with tender spinach, tangy feta, and bright herbs wrapped in crisp phyllo. It’s sa... Show more

Traditional Greek Recipe

Health Grade

B- · Healthy

Rating

4.6

Time

2 hrs

Price

1,28 €

Calories

342 kcal

vegetarian

low calorie

low sugar

mediterranean diet

Method

Wash the spinach

Rinse the Fresh Spinach in plenty of cold water and lift it out so any grit stays behind in the sink. Shake off the excess water and remove any tough stems.

Chop the aromatics

Roughly chop the spinach leaves if needed. Finely chop the Onion, thinly slice the Scallions, and finely chop the Fresh Dill and Fresh Parsley.

Wilt the spinach

Warm the Olive Oil in a large skillet over medium heat. Add the onion and scallions and cook for 3 minutes until soft and translucent. Add the spinach a handful at a time and cook for 4 minutes, stirring and tossing, until it collapses and the pan looks mostly dry.

Drain and cool

Tip the spinach mixture into a colander and press it firmly with the back of a spoon to squeeze out as much liquid as possible. Let it cool for 10 minutes so it is only warm before you mix in the rest of the filling.

Mix the filling

In a large bowl, lightly beat the Eggs. Stir in the drained spinach, crumbled Feta Cheese, Fresh Dill, Fresh Parsley, Fine Salt, and Ground Black Pepper until everything is evenly combined.

Preheat the oven

Set the oven to 375° F and let it fully heat while you assemble the pie.

Assemble the pie

Lightly grease a rectangular baking dish with a little olive oil. Keep the Phyllo Sheets covered with a barely damp towel so they do not dry out. Lay in 7 sheets one at a time, brushing each sheet with Extra Virgin Olive Oil before adding the next. Spoon in the spinach filling and spread it evenly, then fold any overhanging pastry over the filling. Top with the remaining 6 sheets, brushing each sheet with extra virgin olive oil as you go, tuck the edges in, and score the top into squares or diamonds with a sharp knife so steam can escape.

Bake until golden

Bake for 45 to 50 minutes until the top is deep golden brown, crisp, and the filling is bubbling at the edges. If the top starts darkening too quickly, lay a loose piece of foil over it for the last 10 minutes.